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Easy Homemade Calzones

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Theurbenlife.com

Ingredients

Warning0 allergens identified

Easy Homemade Calzones

For the calzone dough

1 ½ cups warm water

1 envelope instant dry yeast

4 cups flour

1 tsp sugar

2 teaspoons kosher salt

2 tablespoons olive oil

Filling ideas

red onionDiced

Mushroom

Bell pepper

Dairy-free shredded cheese

Pizza sauce

In the bowl of your stand mixer, dissolve yeast in warm water and let sit for 10 minutes. Add flour, sugar, and salt. Attach the dough hook and start kneading, while pouring the olive oil in. Knead until the dough forms into a solid ball.

Grease the inside of the bowl, place the dough inside, and cover for about an hour. Once the dough has doubled in size, turn out onto a lightly floured surface and divide into 8 equal pieces.

Using a rolling pin, roll each piece out into circles. On half of each dough circle, add your favorite pizza toppings, making sure to leave room around the edges. Fold the other half of each circle and crimp the edges. Cut a couple air vents on the top of each unbaked calzone and transfer to prepared baking sheet.

Brush each unbaked calzone with a little olive oil and bake at 475F for about 15 minutes, or until golden brown. Let cool slightly, then serve with additional pizza sauce on the side!

Nutrition

My Calorie Intake

0
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Tips & Tricks (5)

Dough Temperature Control 🌡️
Use warm water between 110-120°F to activate the yeast properly; water that's too hot will kill the yeast, while too-cold water won't activate it, resulting in dense, flat calzones.
Pre-cook Vegetables for Moisture Control 🥒
Sauté mushrooms, bell peppers, and onions for 3-5 minutes before filling to remove excess moisture; this prevents soggy calzones and ensures the filling stays enclosed without leaking.
Seal Edges Properly for Steam Trapping 🔒
Press and crimp the edges firmly with a fork, then brush with water before sealing to create an airtight seal that traps steam and helps the dough brown beautifully.
Sauce-to-Filling Ratio Balance ⚖️
Use no more than 2-3 tablespoons of pizza sauce per calzone; excess sauce makes the filling too wet and causes the dough to tear or the seal to break during baking.
Freeze Before or After Baking 🧊
Freeze unbaked calzones on a sheet tray for 2 hours, then transfer to freezer bags for up to 3 months; bake directly from frozen by adding 5-7 minutes to the cooking time for best texture and convenience.